Pork Loin with Apricot Glaze and Saurkraut
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1 2 pound boneless pork loin, trimmed
1 teaspoon olive oil
1 cup onion, sliced
2 teaspoons sugar
2 cups sauerkraut, drained
1/2 cup spricot preserves, divided
1/2 cup water
1. Preheat oven to 425 degrees.
Combine garlic powder, cumin, salt and black pepper in a small bowl; rub spice mixture evenly over pork. Heat olive oil in a large nonstick skillet over medium high heat. Add port to pan; cook 5 minutes, browning on all sides.
3. Transfer pork to an 11x7 inch baking dish coated with cooking spray. Add onion and sugar to pan; saute 3 minutes or until onion is lightly browned. Add drained sauerkraut to pan; saute 1 minute. Arrange sauerkraut mixture around pork in baking dish. Brush pork with one thirl of apricot preserves. Pour 1/2 cup water over sauerkraut mixture.
Bake at 425 for 15 minutes. Brush pork with 1/3 of apricot preserves; bake for 10 minutes. Brush pork with remaining apricot preserves; bake for 10 minutes or until a thermomoeter inserted in center of pork registers 160 degrees. Remove from oven and let stand 10 minutes before slicing. Se